Yet another stew was waiting for us today upon coming back from a crisp walk outside. Since early evenings now look so peaceful as I get rid of cooking in the morning, I had some time to enjoy with Astrid, baking something fun for Yule season. This is a super easy recipe to put together and make with your little ones (if such is the case). Something so simple can become quite delicious and impress the guests. Come along!

INGREDIENTS

• 100 g butter, melted
• 1 dl frozen lingonberries
• 2 tbsp coconut sugar
• 2 eggs
• 2 dl coconut sugar
• 1,5 dl sour cream
• 3 dl flour (this is about 180 g)
• 2 tsp baking powder
• 2,5 tsp Ceylon cinnamon, ground
• 1,5 tsp ginger, ground
• 1,5 tsp cardamom, ground
• 1 tsp cloves, ground

DIRECTIONS

1. Pre-heat oven 175°C.
2. Take a cake mould, grease it and add a little flour with cinnamon to it so the cake doesn’t stick.
3. Melt the butter in a pan and set it aside.
4. Add 2 tbsp coconut sugar to the lingonberries and set aside.
5. Now, in a bowl mix the flour, baking powder and all your spices. Set aside.
6. In another bowl, beat well the eggs with the coconut sugar until fluffy and airy. Add the sour cream to this mix and mix with a spatula keeping the batter airy, so very gently.
7. Now go ahead and add the frozen sugary lingonberries and the flour and spices mix, very very gently mixing with a spatula aiming at keeping the batter puffy and airy.
8. The last step is to add the melted butter in. Again, mix it in very gently.
9. Now pour this batter in your cake mould and bake it for 40 minutes at 175°C, middle rack.
10. When you take it out, allow some time to cool and you can decorate it the way you wish. The easiest is to sprinkle some powdered vanilla sugar on top, add some pine branches, rose hip berries if you have, just to make it pretty. Enjoy!

As always, if you enjoy recreating my recipes, do send me a message and let me know how it went and share pictures if you have! May your Thursday night be merry!